Drain raisins and stir them into meat mixture. Then add half of the chopped herbs and mix to combine.

Cabbage

To roast garlic: Preheat oven to 350 degrees. Lay a flat peace of aluminum foil onto work surface and place garlic in center. Drizzle 1 tablespoon of olive oil on garlic and wrap entire head in foil. Place package in oven and roast until soft (30 minutes). Unwrap and let cool. Once cool, squeeze garlic into clean bowl. Make sure to remove any pieces of skin that may get in garlic.

For rye breadcrumbs:Heat a sauté pan over medium heat with 1 tablespoon of olive oil. Add breadcrumbs, stirring to distribute oil evenly. Cook in pan, mixing continuously until golden brown. Once browned, remove from heat and place on paper towel-lined plate to cool.

Clean savoy cabbage by removing dark outer leaves until you get into the dense compact leaves. Cut cabbage into 2-inch strips.

Bring mixture to a simmer and cook, stirring often until liquid has thickened and cabbage is tender, approximately 30 minutes. Taste and adjust seasoning. Sprinkle with rye breadcrumbs and a drizzle of olive oil to serve.